• Preheat oven to 175°C and line a 12-hole muffin pan with cupcake liners.
• In a bowl combine the flour, baking powder, sugar, eggs, butter, milk and lemon. Beat slowly until blended, then on medium speed for 2-3 minutes, or more if needed, until pale and smooth. Spoon mixture into the cupcake papers, filling to just over halfway. Bake for 12-15 minutes, until golden and the cake tops spring back when lightly touched.
• Cool completely before decorating. Top each cupcake with frosting or rolled out royal icing. Garnish with flowers or decorations of your choice.